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Effect of the Type of Frying Oil on the Consumer Preference for Doughnuts
Author(s) -
Hatae K.,
Miyamoto T.,
Shimada Y.,
Munekata Y.,
Sawa K.,
Hasegawa K.,
Kasai M.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb08284.x
Subject(s) - soybean oil , food science , significant difference , texture (cosmology) , olive oil , preference , mathematics , pulp and paper industry , chemistry , computer science , engineering , statistics , artificial intelligence , image (mathematics)
Three kinds of dough and 4 kinds of frying oil were used to study the doughnut preferences of a consumer panel composed of 100 female university students. A trained panel first performed a difference test, and those doughnut samples the trained panel could discriminate were submitted to the consumer test. The texture of the surface region affected the discrimination. The consumer panel preferred the hardened soybean oil to the liquid soybean oil for the hard cake doughnut because the solid fat content of the hardened soybean oil was high and the surface region was short in texture. There was no significant difference between the soft cake doughnut and the yeast doughnut.